We crossed the Atlantic Ocean to get a recipe from our Brazilian brothers: cheese biscuits, baked or fried.
Today we bring you flavors from Brazil, which you’ve probably never heard of, let alone try. But we already warn you: this Cheese Biscuit it can be a real temptation and we are not responsible if you can’t stop eating.
It’s an excellent alternative for breakfast or a snack throughout the day, for you and your children to take in the school lunch box.
The cheese biscuit is very light, soft on the inside and crunchy on the outside. And it’s this triple combination that makes it a perfect aperitif. See how to prepare.
- 3 cups of sweet cornmeal
- 3 cups of grated semi-cured cheese
- 3 large eggs
- 3 c. butter soup
- 1/2 c. salt tea
- 1 c. powdered yeast tea
- Place all the ingredients in a bowl, mix and knead well, starting to knead the dough until it is very smooth.
- Cover with a cloth and let it rest for 20 minutes at room temperature.
- Shape the cheese crackers as you wish – they are usually shaped like a cylinder.
- Arrange on a tray, lined with parchment paper, to put in the oven.
- Turn on the oven to 200º.
- When the pan is well filled – don’t forget to leave space for them to rise – and the oven is hot, place the pan in the oven for 20 to 30 minutes, until golden brown.
- Store the cookies in a container with a lid, tightly closed, to keep their lightness for longer.
Fried Cheese Biscuit
- 500 sour starch
- 2 eggs
- 1/2 cup milk tea
- 1/2 teacup of oil
- 1/2 tea cup of water
- 1 c. salt tea
- 1 c. Cornmeal Soup
- 2 c. grated parmesan cheese soup
- In a pan, put the oil, water, milk and salt.
- Place over medium heat and leave until it starts to boil.
- Put the sour starch in a bowl and pour the mixture that was boiling, little by little.
- Mix until it forms a crumb. Then let it cool down a bit.
- Add the cornmeal and grated cheese, mix well.
- Add the eggs and mix the dough.
- Take a portion of the dough, shape it the way you want and fry it in warm oil.
- Let the cookies cook slowly.
- Drain on kitchen paper.
- Serve when they are cold.